Ingredients for Black Bean Roasted Corn And Goat Cheese Quesadillas
- Corn Kernels
- 4 ounces crumbled goat cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon olive oil
- 1/2 cup chopped yellow onion
- Garlic Cloves
- 1 cup salsa (your favorite kind)
- Ground Cumin
- Canned Black Beans
- Corn Tortillas
- Salsa verde (for serving)
- Nonfat Sour Cream
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How to Make Black Bean Roasted Corn And Goat Cheese Quesadillas
- Preheat a large skillet over medium-high heat.
- Add 1 cup of frozen or fresh corn kernels to the skillet and sauté for 2-3 minutes, or until lightly browned. Set aside.
- In a medium bowl, combine the cooked corn, 4 ounces of crumbled goat cheese, and 1/4 cup of chopped fresh cilantro. Mix well and set aside.
- In the same skillet, heat 1 teaspoon of olive oil over medium heat. Add 1/2 cup of chopped yellow onion and 2 cloves of minced garlic. Sauté for 3-4 minutes, until softened.
- Stir in 1 cup of your favorite salsa, 1 teaspoon of ground cumin, and 1 (15-ounce) can of black beans (rinsed and drained). Bring to a boil.
- Reduce heat to low and simmer for 5-7 minutes, or until the sauce has slightly thickened. Lightly mash some of the beans with a fork or potato masher for a slightly chunky texture.
- Remove from heat and stir in the corn, goat cheese, and cilantro mixture. Mix until well combined.
- Spread the bean mixture evenly over 8 (6-inch) tortillas. Top each with another tortilla, pressing gently to seal.
- Lightly spray a large skillet or griddle with cooking spray. Cook each quesadilla over medium heat for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Remove from heat, quarter each quesadilla, and serve immediately. Garnish with your favorite toppings, such as salsa verde, sour cream, and chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
23g
Fat
41g
Carbs
15g
